Development of lemon peel powder and its utilization in preparation of biscuit by different baking methods

The study was conducted with the objective development of lemon peel powder and its utilization in preparation of biscuit by different baking methods. Lemon Peel is derived from the fruit of Citrus limon, the common lemon. Lemon Peel contains calcium, phosphorus, potassium, ascorbic acid and vitamin A, as well as volatile oil and hesperidins. Lemon Peel were sliced, dried (at 60oC) and ground to produce Lemon Peel Powder. Study was done to determine the nutritional value of the prepared Lemon Peel Powder. This powder was further used for the formulation of biscuits with the different levels of incorporation (i.e. 0%, 1%, 3%, 5%, 7% and 9% of Lemon Peel Powder). Studies were made to standardize the developed biscuits with the help of sensory evaluation and then to determine its physio-chemical characteristics. Biscuits were made by two different baking methods Comparative study of developed biscuits by different methods was conducted. The score of treatment T2 with 3% level of incorporation was found to be highest for overall acceptability (8.66) among all the treatments was nearest to the control (9.0). After comparative study it was found that Conventional baking biscuit was more acceptable than Microwave baking biscuits.